Roasted Pepper and Jalapeño Soup with Smoked Paprika
A warming roasted pepper soup with a spicy jalapeño kick, enhanced by smoky paprika for depth and richness. This mexican-inspired soups (vegan, gluten free) ready in about 60 minutes pairs large red bell peppers, medium, seeded and chopped jalapeño, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 large red bell peppers
- 1 medium, seeded and chopped jalapeño
- 3 tbsp olive oil
- 1 medium diced yellow onion
- 3 minced garlic cloves
- 4 cups vegetable broth
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped for garnish fresh cilantro
- for serving lime wedges
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. Toss 3 large red bell peppers with 2 tbsp olive oil and roast on a baking sheet for 25 minutes until skins are charred and blistered. Remove and place in a bowl covered with plastic wrap to steam for 10 minutes, then peel and seed.
- Step 2: Heat remaining 1 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion and 3 minced garlic cloves, sautéing for 5 minutes until soft and translucent.
- Step 3: Add 1 chopped jalapeño and cook for 2 more minutes until fragrant.
- Step 4: Stir in 1 tsp smoked paprika, then add roasted red peppers and 4 cups vegetable broth. Bring to a simmer and cook for 15 minutes.
- Step 5: Blend the soup using an immersion blender until smooth and creamy. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 6: Serve hot, garnished with 2 tbsp chopped fresh cilantro and lime wedges on the side to squeeze over the soup for brightness.
Frequently asked questions
How long does Roasted Pepper and Jalapeño Soup with Smoked Paprika take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Pepper and Jalapeño Soup with Smoked Paprika?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large red bell peppers from drying out.
Can I substitute ingredients in Roasted Pepper and Jalapeño Soup with Smoked Paprika?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Pepper and Jalapeño Soup with Smoked Paprika for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Roasted Pepper and Jalapeño Soup with Smoked Paprika vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
